Name: Potato Mint Curd Biryani Recipe
Total time: 120 min
Yield: 6
Cuisine: Indian

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When i was kid, i would always demand potato mint biryani on sundays as i would love having this dish made by my aunt mrs.savita....so finally after marriage..i wondered i would miss her food..and thought of learning this biryani and make whenever i miss her and finally my daughter too loves this biryani made by me..and so this has become my fixed menu for any special occasion in my home..

How to make Potato Mint Curd Biryani Recipe

Rakhi Bhagat

Crawler

Indian

<p>When i was kid, i would always demand potato mint biryani on sundays as i would love having this dish made by my aunt mrs.savita....so finally after marriage..i wondered i would miss her food..and thought of learning this biryani and make whenever i miss her and finally my daughter too loves this biryani made by me..and so this has become my fixed menu for any special occasion in my home..</p>

Basmati rice

Salt

Khada masala

potato boiled

Mint leaves

Green chilli paste

ginger garlic paste

Garam masala powder

sour curd

Shah jeera

Lemon juice

kesar Milk

Orange red food colour

Fresh cream

Ghee

FOR RAITA

Fresh curd

Finelt chopped one onion,tomato,green chilli, coriander

Firstly wash rice properly . . Soak for 30 min. .  

step 1

Boil potatoes.   cool and cut into dices. . Wash mint leaves . . Finely chopped and keep aside. Churn curd and keep aside. . Mix orange food colour in 2 tsp water and keep aside. . Put few strands of kesar in 2 tsp milk. 

step 2

Boil water. . Add khada garam masala, salt.  and add rice for cooking

step 3

step 4

Drain all the extra water and remove the rice in strainer and let it be open.  . Do not close or cover it. . 

step 5

Now heat kadai. . Add 2 tbsp ghee, shah jeera and green chilli paste.  

step 6

Saute for few min. . Add ginger garlic paste and dices of potatoes and finely chopped mint leaves 

step 7

Cook for 5 min.  add garam masala, salt , lemon juice andmix well.   off the gas

step 8

Once potato mint mixture is cooled. . Add curd and mix well.  

step 9

Now take a thick vessel(tapaela). . Add 2 tbsp ghee. . And 20 percent of rice. . Spread rice evenly. . 

step 10

Spread next layer 2 tbsp potato mint curd mixture evenly.  spread third layer of rice

step 11

Fourth layer of kesar milk and orange food colour.  fifth layer of rice and next layer of potato mint curd mixture.  next layer of rice and then kesar milk and orange food colour.  finally spread fresh cream on the top and cook on slow flame for abt 30-45 min. .  serve it with raita by mixing finely chopped onion, tomato, greenchilli, coriander and salt. 

step 12

Better Butter